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This sandwich is a steadfast favorite in our house. It's perfect for a summer picnic or if you're eating in. Bright and colorful, everyone loves the flavor!

Need:

1 loaf of artisan bread

2 or 3 portabello mushrooms

Olive oil

3 or 4 cloves of garlic, smashed or chopped

1 jar roasted red peppers; you can also use the multi colored roasted peppers if you choose

1 jar olive 'spread' or you can make it yourself... I have done both

1 walla walla sweet onion

Salt and pepper

Do:

Slice the bread, sandwich style (the whole thing) and scoop out most of the soft middle. You can save the soft middle for breadcrumbs or something else.

Cook the mushrooms in a pan with the olive oil and garlic. Cook them until they're soft then remove and lay on a towel to soak up any extra moisture.

Slice the walla walla sweet onion in about 1/4 inch slices and sautee until soft and brown. Set aside for a bit.

Spread the olive 'spread' that you have either bought or made onto both sides of the hollowed out bread.

Lay the roasted red peppers over top of the 'spread'. ps... if you want the 'spread' recipe, I can post that too :)

Top peppers with the portabellos that you cooked and on top of that, pop on the onions. Sometimes I'll put a little salt and pepper on top.

Close up your little masterpiece and wrap it TIGHTLY in saran wrap. The point is that you want it to get smashed down. I wrap it up and then put it in the fridge with my LeCreuset on top, to smash it down. Let it go for a while... 1/2 hour or so. Pull it out, slice it and enjoy! yummm :) (note: this is why you want to make sure extra moisture is out of the mushroom... if you don't, your bread will get soggy from the 'smashin'')

It's super easy; especially if you use the jarred olive spread. Like I said, I've done it both ways: homemade spread and jarred spread; they are both good. With the jarred spread, I will add some fresh parsley and marjoram from my garden, which makes it taste more homemade.